Butter Chicken Marinade

MEDIUM HOT This North Indian speciality combining aromatic spices with saffron, has become one of India's most popular dishes. Ideal for making Mattar Panir (curry of peas and fresh cheese)

Butter Chicken
Arguably the best known North Indian Curry.

Rub 750g diced thigh fillets with 1/2 a jar of Butter Chicken Marinade. Marinate an hour, or overnight in refrigerator. Heat 2 Tbsp ghee, brown chicken, then add 1 cup tomato puree and 1 Tbsp sugar. Simmer for 20 minutes or until tender, stir in 1/2 cup cream. Heat through and serve.

Mattar Panir (For vegetarians)

Cook 1/2 jar marinade in 1 Tbsp ghee. Add tomato puree and sugar, as above, and simmer 10 minutes. Add 200g diced baked ricotta or panir and 1 cup frozen peas. Simmer for 5 mins, stir in cream, heat through and serve.

Ingredients: A blend of spices, canola oil, onion, garlic, ginger, paprika, herbs, ground rice, lemon juice, salt, citric acid, saffron.